This creamy coconut lime chicken is an easy one-pan dinner made with boneless chicken breasts, coconut milk, lime juice, garlic, ginger, and bok choy. Ready in 25 minutes, dairy-free, gluten-free, and perfect served with rice.
Creamy Coconut Lime Chicken
This coconut lime chicken is super easy to put together and full of fresh flavor, and perfect for a quick weeknight dinner.
As for the heat, I add just one deseeded chili for a mild heat level and a pinch of red pepper flakes, which makes this recipe great for kids and those who prefer less spice.
To increase the heat, you can leave the seeds in, use two chilies, or add ½ teaspoon of red pepper flakes.
Why You’ll Love This Coconut Lime Chicken
- One-pan dinner: Everything cooks in one skillet for easy cleanup.
- Ready in 25 minutes: Perfect for a quick weeknight meal.
- Creamy but dairy-free: Coconut milk makes the sauce rich without cream.
You'll Need
Here are all the ingredients you'll need to make this dish.
- Chicken breasts: Slice thick chicken breasts in half lengthwise for faster, more even cooking.
- Seasonings: I season the chicken breasts with salt and pepper. I also add red pepper flakes.
- Vegetable oil: I use it for cooking the chicken.
- Red onion, Garlic and Ginger : They enhance the flavor to the dish.
- Red chili: I only use one deseeded chili when making it for kids.
- Bok Choy: I prefer bok choy because it softens quickly. However, You can replace it with spinach.
For The Sauce
- Chicken stock: This makes the sauce base of the dish. You can substitute it with vegetable stock or plain water.
- Coconut milk: I highly recommend using full-fat coconut milk because it gives a richer and creamier sauce.
- Cornstarch: To thicken the sauce a little bit.
- Lime juice: Fresh lime juice gives the best flavor. For more lime flavor, add fresh lime zest at the end.
Complete information on ingredients and quantities is in the recipe card at the end of the post.
How to Make This One Pan Coconut Lime Chicken
One: Preparing the chicken: Use a paper towel to dry the chicken, and then season it with salt and pepper on both sides.
Tip: Cut the chicken lengthwise into thinner chicken cutlets if you prefer thin slices or want to stretch the servings.
Two: Cook the chicken: Heat half the oil in a large skillet over medium-high heat. Add the chicken and cook for 5-8 minutes on each side until golden (to get a juicy chicken breast, DON'T OVERCOOK IT).
Tip: DON’T add too many chicken breasts to the pan; if the pan isn't large enough, cook them in batches.
Three: Remove the chicken from the pan and set aside. Wipe down your pan after you have cooked your chicken to remove any black or brown bits.
Four: Make the sauce: Reduce the heat to medium and add the remaining oil, cook the onions until softened.
Five: Add ginger, chili, garlic, and chili flakes, and cook for a minute.
Six: Stir in the coconut milk and chicken stock.
Seven: In a small bowl, mix lime juice and cornflour until smooth, then pour into the pan and stir.
Eight: Now, simmer for 5 minutes until the sauce thickens.
Nine: Return the chicken to the pan and add the bok choy; cook for about 1-2 minutes more until the bok choy is tender.
Ten: Garnish with fresh coriander and serve.
Helpful Tips!
- To make sure the chicken is fully cooked, insert a meat thermometer in a thick part of the chicken breast; the internal temperature should be 74C / 165F.
- If you don't like the sauce to be thick, just skip the cornstarch.
- Store leftovers in an airtight container in the fridge for up to 3 days and reheat in the microwave.
What To Serve With Coconut Lime Chicken?
This dish goes SO well with Chimichurri Rice, Mac And Cheese and Pan Fried Green Beans.
More Chicken Recipes
- Devilled Chicken
- Chinese Peanut Butter Chicken
- Fried Chicken Fingers
- Panko Breaded Chicken Breast
- Shredded Chicken Tacos
- Chicken Katsu Curry
Check out some of my Thai dishes, Thai Curry Pizza, Thai Basil Fried Rice, and Easy Thai Fish Patties, all of which are super delicious.
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Recipe
One Pan Coconut Lime Chicken
Equipment
- Skillet
- Measuring cups
- Garlic press
- Chopping board
- Kitchen knife
Ingredients
- 5 chicken breasts, boneless skinless
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon vegetable oil
- 1 large red onion, chopped
- 1 red chili, chopped
- pinch of red pepper flakes
- 1 tablespoon ginger, minced
- 3 cloves garlic, minced
For The Sauce
- 1 cup coconut milk
- 1 cup chicken stock
- 2 teaspoon lime juice
- 2 teaspoon cornstarch
- 3 bunches bok choy, washed and cut into long pieces
- 1 tablespoon fresh cilantro, chopped
Instructions
- Preparing the chicken: Use a paper towel to dry the chicken, and then season with salt and pepper on both sides.5 chicken breasts,, ½ teaspoon salt, ½ teaspoon black pepper
- Cook the chicken: Heat half the vegetable oil in a large skillet over high heat. Add the chicken and cook for 5-8 minutes on each side until golden.1 tablespoon vegetable oil
- Remove the chicken from the pan and set aside. Wipe down your pan after you have cooked your chicken to remove any black or brown bits.
- Make the sauce: Reduce the heat to medium and add the remaining oil and onion, and cook, until softened.1 large red onion,
- Add ginger, chili, garlic and chili flake and cook for a minute. Stir in coconut milk and chicken stock.1 red chili,, pinch of red pepper flakes, 1 tablespoon ginger,, 3 cloves garlic,, 1 cup chicken stock, 1 cup coconut milk
- In a small bowl, mix lime juice and cornflour until smooth, then pour into the pan and stir.2 teaspoon cornstarch, 2 teaspoon lime juice
- Now, simmer for 5 minutes until the sauce thickens.
- Return the chicken to the pan and add the bok choy; simmer for about 1-2 minutes more until the bok choy is tender.3 bunches bok choy,
- Garnish with fresh coriander and serve.1 tablespoon fresh cilantro,
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